Chicken with Coconut Curry and Kale Recipe
Introduction
This Chicken with Coconut Kale recipe combines tender, seasoned chicken with a creamy, flavorful coconut curry sauce and nutritious kale. It’s a quick and satisfying meal that’s perfect served over rice with a touch of chili crisp or fresh cilantro for garnish.
Ingredients
- 1 lb. boneless skinless chicken breasts, cut or pounded into thin pieces
- 2-3 tablespoons all-purpose chicken seasoning (such as McCormick Rotisserie Chicken Seasoning)
- 1 1/2 tablespoons avocado oil, divided
- 1 shallot, thinly sliced
- 2-3 cups finely shredded curly kale, stems removed (about 3-4 stalks)
- 1 tablespoon yellow curry paste
- 1 can full-fat coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- Rice, for serving
- Chili crisp or fresh cilantro, for garnish
Instructions
- Step 1: Coat the chicken pieces evenly with the chicken seasoning.
- Step 2: Heat 1 tablespoon of avocado oil in a large nonstick pan over medium-high heat. Add the chicken and cook for about 2-3 minutes per side until golden brown and cooked through. Remove the chicken and set aside.
- Step 3: If needed, wipe out the pan. Add 1/2 tablespoon more avocado oil to the pan. Sauté the shallots, kale, and yellow curry paste together for about 5 minutes until fragrant and the kale is tender.
- Step 4: Pour in the coconut milk, soy sauce, and brown sugar. Simmer the mixture for 5-10 minutes, stirring occasionally, until the sauce thickens slightly.
- Step 5: Return the cooked chicken to the pan, nestling it into the sauce. Let everything heat together until gently bubbling and the chicken is warmed through, spooning the sauce over the pieces.
- Step 6: Serve the chicken and sauce over cooked rice. Garnish with fresh cilantro and a drizzle of chili crisp, if desired.
Tips & Variations
- Substitute yellow curry paste with red or green curry paste for a different flavor profile.
- Use spinach or Swiss chard if you don’t have kale on hand.
- For a spicier dish, add extra chili crisp or sliced fresh chili peppers.
- To make this dish vegetarian, swap chicken with tofu or chickpeas.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat or in the microwave until warmed through. The kale and sauce may thicken when chilled; add a splash of water or coconut milk when reheating if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen kale for this recipe?
Yes, you can use frozen kale if fresh is not available. Thaw and drain it before cooking to avoid excess water in the sauce.
What can I use if I don’t have yellow curry paste?
You can substitute with red or green curry paste, or make a mild curry seasoning blend using turmeric, cumin, coriander, and ginger as an alternative.
PrintChicken with Coconut Curry and Kale Recipe
This delicious Chicken with Coconut Kale recipe features tender, spiced chicken breasts cooked to golden perfection and served in a rich, fragrant coconut curry sauce with sautéed kale. Enhanced with shallots, yellow curry paste, and a touch of sweetness from brown sugar, this dish is comfort food with a tropical twist, perfect served over rice and garnished with chili crisp or fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Halal
Ingredients
Chicken
- 1 lb. boneless skinless chicken breasts, cut or pounded into thin pieces
- 2–3 tablespoons all-purpose chicken seasoning (McCormick Rotisserie Chicken Seasoning recommended)
- 1 1/2 tablespoons avocado oil, divided
Vegetables and Sauce
- 1 shallot, thinly sliced
- 2–3 cups finely shredded curly kale, stems removed (about 3–4 stalks)
- 1 tablespoon yellow curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
To Serve
- Cooked rice, for serving
- Chili crisp or fresh cilantro, for garnish
Instructions
- Cook the Chicken: Coat the chicken pieces evenly with the chicken seasoning. Heat 1 tablespoon of avocado oil in a large nonstick pan over medium-high heat. Add the chicken and cook for about 2-3 minutes per side until golden brown and fully cooked through. Remove the chicken from the pan and set aside.
- Start the Coconut Kale: If needed, wipe out the pan to remove any burnt bits. Add the remaining 1/2 tablespoon of avocado oil. Sauté the thinly sliced shallots, shredded kale, and yellow curry paste together for about 5 minutes until they are aromatic and the kale is tender.
- Simmer the Coconut Kale: Pour in the full-fat coconut milk, soy sauce, and brown sugar into the pan. Stir to combine all ingredients well. Allow the mixture to simmer for 5-10 minutes, stirring occasionally, until the sauce thickens slightly.
- Combine Chicken and Sauce: Nestle the cooked chicken pieces back into the thickened sauce. Let everything gently bubble together for a few minutes so the chicken can absorb the flavors. Spoon the sauce over the chicken occasionally as it cooks.
- Serve and Garnish: Serve the chicken and coconut kale curry over scoops of cooked rice. Sprinkle with fresh cilantro and add chili crisp on top or on the side according to taste. Enjoy!
Notes
- If the pan is too oily or has burnt bits from cooking the chicken, wipe it clean before sautéing the vegetables to prevent bitterness.
- Yellow curry paste can be substituted with red or green curry paste if preferred; adjust quantities to taste.
- For a spicier kick, increase the amount of chili crisp used as a garnish.
- Using full-fat coconut milk is key to achieving a rich and creamy sauce.
Keywords: chicken curry, coconut kale, yellow curry paste, healthy chicken recipe, skillet chicken, coconut milk curry, quick dinner, easy weeknight meal
